I've been experimenting this last year w/ increasing my use of whole wheat flour. Now I want a whole wheat pie crust that will be tasty,nutty, tender and flaky.( I mostly make Quiche Lorraine, and vegetable tarts.) Here is the recipe I developed and want to try. I've included the wheat germ for added nuttiness, potato flour and vinegar for tenderness, and the crisco for flakiness. (Am i right that margarine is not interchangeable w/ crisco for producing flakiness?)
Plse let me know your thoughts.Thanks so much.
WHOLE WHEAT PIE CRUST TENDER AND FLAKY
1 1/2 c. whole wheat pastry flour
3/4 c. white pastry flour
2T. potato flour
2T. wheat germ
1 tsp. kosher salt
1 4 ou. stick frozen unsalted butter, cut up
4 T. frozen crisco , cut up
2 large eggs
1 T. white vinegar
3-4T. ice water
Sift flour through salt. Put in cuisinart bowl; buzz a few seconds to combine.
Disperse butter and crisco around on top of flour mixture. Pulse until shortening is pea sized. Whisk or fork well the eggs through 3 T. ice water; while cuisinart is running, pour through feed tube and process just a few seconds until mixture just begins to clump. Pour out into bowl and knead lightly and quickly, adding 1T. or more ice water if needed to get all to hold together.
Turn out onto lightly floured surface, divide in two parts and pat each down lightly and quickly into a disc 1- 1 1/2 " thick.* Put in plastic container w/ tight fitting lid and refrigerate 1 hr or more.
Makes 2 10" single pie crusts.
* the less you handle the dough, the more tender it will be.